Food - Vegetable Recipes

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Vegan Tofu Croquettes

Vegan Tofu Croquettes

Easy fried vegan patties with a quick homemade cranberry sauce.

For the tofu croquettes
455g/1lb firm tofu, rinsed and drained
1 onion, chopped
2 carrots, grated
1 stick celery, chopped
1 tbsp roasted sesame seeds
approx. 2 tbsp wholemeal breadcrumbs
1 tsp mixed dried herbs
soya sauce
seasoning, to taste
vegetable oil, for frying

For the cranberry sauce
30g/1oz vegan margarine
1 large onion, chopped
30g/1oz wholemeal flour
140ml/¼ pint water
140ml/¼ pint orange juice
115g/4oz fresh cranberries (or frozen equivalent)

To make the tofu croquettes, use your hands to mix together the first seven ingredients. The result should be a soft dough. Add just enough breadcrumbs to make this hold together, and flavour to taste with herbs, soya sauce and seasoning.

Divide the dough into eight small balls, flatten them, and shallow-fry quickly for a few minutes on each side, taking care when you turn them. (For a firmer texture add some soya flour or egg substitute.)

Arrange them side by side in a small oven-proof dish to be reheated in the oven when needed. If you intend to freeze them, let them cool completely, then cover before doing so.

For the cranberry sauce, melt the margarine and fry the onion briefly, then cover the pan and cook gently for 10 minutes more.

Stir in the flour and cook for just a minute before adding the water and orange juice and bringing to the boil. Continue stirring and simmer gently until the sauce thickens. Add the cranberries and simmer gently for 15 minutes, or until the cranberries are tender.

If liked, you can season the sauce with salt and pepper, or add a little sugar instead. If necessary, add a drop more water or orange juice to make it pour more easily.

Serve the tofu croquettes with the cranberry sauce in a small jug.

Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4

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